Brown the chicken thighs on both sides.  Work in batches so you don't crowd the pan.  This can be done in the instant pot on the saute mode or in a separate pan.

Add all the chicken thighs into the instant pot, staying below the 2/3rds full mark.  A standard sized instant pot should hold at least 4 pounds comfortably.

Add 1 cup of stock for each pound of meat so in this recipe 4 cups or 1 quart of stock.

Seal the instant pot and be sure to turn the steam release from venting to sealed.

Select pressure cook on high pressure for 35 minutes.

Allow the instant pot to naturally depressurize for at least 10 minutes before venting and opening.  I generally allow it to completely depressurize before opening.